I usually use my slow cooker to make big pots of stew, soups, sauces and vegetables because I can leave it and not worry about the bottom sticking. However, there are times when I'm cooking up a large amount that requires a larger pot for guests or so I have leftovers to freeze. Countless times, I have not been as watchful as I should have been, or I simply misjudged the effect of the heat on my stove.
This is a winner idea--one of those "ah" moments. Without even trying it, I can see it happening. The meat and veggies stay in the pasta cooker, the broth is beneath them, and surrounding the meat and veggies, and the meat/veggie soup can be ladled out, then the contents of the pasta cooker poured out, and the rest of the broth added from the stockpot.
